Apple Custard Pie, granny smith
Source of Recipe
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Recipe Link: http://www.creativehomemaking.com:80/cooking/apple-custard-pie.shtml Apple Custard Pie, granny smith
1 package refrigerated pie crusts (Use one and freeze the other.)
4 large Granny Smith apples
3 tablespoons flour
1/2 teaspoon low sodium salt
1/2 teaspoon cinnamon
1 cup Splenda Blend for Baking (sugar substitute) ...
...may use sugar instead
2 large eggs, room temperature
3/4 cup fat free half and half
1 teaspoon pure vanilla extract
dash of freshly-grated nutmeg
Preheat oven to 375 degrees.
Lay crust in 9" pie plate. Pinch rim with fingers to make a decorative edge.
Peel, core and slice apples. (You should have about four cups.)
Sprinkle slices with flour, salt, cinnamon, and 3/4 cup Splenda Blend for
Baking. Arrange apples in overlapping circles on crust.
In a small bowl whisk eggs, fat free half and half, remaining 1/4 cup sugar,
vanilla, and nutmeg. Gently pour the custard over the apple slices.
If you don't have enough custard make another half batch and add it to the pie
filling.
Cover the pie loosely with release foil and set on jelly roll pan.
Bake for 45 minutes.
Remove the foil and bake another 30 minutes, or until knife inserted in custard
comes out clean.
Cool pie for 15-20 minutes. Cover again with release foil and refrigerate.
Top with sugar free, fat free topping or sweetened whipped cream.
Makes 8 servings.
Note:
The recipe tells you to arrange the sliced apples in circles, but if you are short
of time you may pour the slices into the pie crust. Flatten the slices a bit with
your hand. Tastes best the day you make it.
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